Sticky Toffy Pudding

Ingredients:

For the pudding:

• 1 1/2 cup of pitted dates, finely chopped

• 1 1/2 cup of boiling water

• 1 tsp baking soda

• 2 eggs

• 1 cup of organic coconut sugar

• 3 tbsp coconut oil melted

• 1 cup of brown rice flour

• 1/4 cup + 3 tbsp kamut flour ( or almond meal for GF option)

• 1 tbsp tapioca starch

• 2 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp pure vanilla

For the toffee sauce:

• 1/2 cup of coconut oils, unrefined

• 1 1/2 cup of coconut sugar

• 2 cup of full fat coconut milk

• 2 tsp pure vanilla

For the coconut cream:

• Cold mason jar (chilled in the fridge overnight)

• 1 can of full fat coconut milk (chilled for 6-7 hours in the fridge)\

• 2 tsp pure maple syrup or raw honey

• 1/2 tsp pure vanilla essence
  

Method:

For the pudding:

1. Add the boiling water to finely chopped dates and baking soda. Let it sit for 15 mins.

2. In a bowl combine all the flours, sea salt, and baking powder.

3. Blend coconut sugar, coconut oil with a handheld blender until smooth.

4. Add the eggs slowly and blend.

5. Add vanilla essence and stir.

6. Fold in the flour mixture well into the egg mixture. When all the lumps are gone add the dates along with the water and mix well.

7. In a prepared cake tin or muffin tray spoon in the batter and bake at 350F for 22-25 minutes.

For the toffee sauce:

1. Mix all the sauce ingredients in a saucepan and bring it to boil.

2. Reduce the heat and let it simmer for 5-7 minutes or the toffee sauce is thicker in consistency.

For the coconut cream:

*To be made right before plating the dessert.*

1. Scoop the thickened cream into the chilled mason jar.

2. Add the pure maple syrup or raw honey and vanilla extract to the scooped coconut cream, then screw the lid onto the mason jar.

3. Shake vigorously for 3-5 minutes, until the cream is thickened and fluffier in texture.
   

Cut the warm cake in half or slice the desired amount, pour the hot toffee sauce on top, and scoop the chilled coconut cream on the side and enjoy!